2 1/2 tablespoons of rice vinegar (or any vinegar you have except balsamic)

1 tablespoon of sugar

3/4 teaspoon of salt

4 cups of sushi rice (600g), cooked

4 sheets of roasted nori seaweed

4 sheets of roasted nori seaweed

Charlock leaves (enough to suit your taste)

In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat. Allow to cool.

Place sheet of nori seaweed on your chopping board. Scoop some of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into – this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.

Over the bottom quarter of the nori,layer the charlock leaves (remove the center stems of the leaves as they can be a bit tough! I like to add some cucumber and carrot too if I have them to hand.

Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze as you roll, to ensure a tight sushi roll. Then cut it in half, then cut each half into quarters for a total of 8 sushi pieces. Dip into soy sauce, scoff and enjoy!